Hibachi Steak and Noodles Recipe

This recipe brings together the best of both worlds: flavorful hibachi steak and savory noodles, reminiscent of a Japanese steakhouse experience. It’s a fantastic way to enjoy a restaurant-quality meal right in the comfort of your own home2.

Ingredients

For the Hibachi Steak

• 1 pound lean steak, trimmed and cut into bite-sized pieces
• 1 1/2 teaspoons sesame oil
• 1 tablespoon avocado oil
• 1 tablespoon soy sauce
• 1 tablespoon butter, at room temperature
• 2 teaspoons fresh lemon juice
• Salt and freshly cracked black pepper to taste

For the Hibachi Noodles

• 8 oz gluten-free spaghetti noodles (or your choice of noodles, such as yakisoba, soba, lo mein, udon, or ramen)14
  1. 5 oz garlic cloves, finely minced (about 8 large cloves)1
• 3 spring onions, diced, with white and green parts separated1
• 3 tablespoons unsalted butter1
• 2 teaspoons Takii mushroom seasoning, or 0.5 teaspoon coarse sea salt1

For the Noodle Sauce

• 2 tablespoons keto teriyaki sauce
• 2 tablespoons coconut aminos
• 1 tablespoon mirin (optional)

For Serving the Noodles

• Pinch of ground white pepper
• Sprinkle of toasted sesame seeds (black or white)
• 1 tablespoon toasted sesame oil

Equipment

• Large skillet or wok
• Medium bowl
• Large plate or cutting board
• Internal meat thermometer

Instructions

Prepare the Steak

1. Add sesame oil and avocado oil to a skillet or wok over medium-high heat. Ensure the oil is hot and shimmering.
2. Add the steak pieces, soy sauce, butter, lemon juice, salt, and pepper to the pan. Stir to coat the steak evenly.
3. Cook the steak for 2 to 5 minutes, stirring occasionally, until the desired level of doneness is achieved.
4. Transfer the cooked steak to a plate or cutting board and let it rest for 3 to 5 minutes.

Prepare the Noodles

1. Boil the noodles according to package directions until al dente. Reserve about ¼ cup of the noodle water, then drain the noodles.
2. In a large skillet or wok, melt the butter over medium heat. Add the white parts of the diced spring onions and the minced garlic. Sauté for about 2 minutes, being careful not to burn the garlic.
3. Add the teriyaki sauce, coconut aminos, and mirin (if using) to the skillet. Stir to incorporate the sauce with the butter and aromatics.
4. Add the drained noodles to the pan along with the Takii mushroom seasoning or salt. Toss to combine over medium heat for about 1 minute. If the noodles seem dry, add some of the reserved noodle water. The sauce should thicken, and the noodles should become glossy.

Combine and Serve

1. Transfer the noodles to a large serving plate.
2. Arrange the cooked hibachi steak over the noodles.
3. Garnish with the green parts of the spring onions, a pinch of white pepper, and a sprinkle of sesame seeds. Drizzle with toasted sesame oil.
4. Serve immediately and enjoy!

Pro Tips

• *Cook the noodles al dente*: Make sure the noodles are firm to avoid a mushy texture1.
• *Sear proteins first*: If you’re adding steak, cook it in the same pan or grill before the noodles to infuse some of the meat flavors1.
• *Don’t skip the garnish*: Garnishes are essential for both presentation and enhancing the overall flavor1.
• *Consider low-carb options*: Substitute kelp noodles to reduce carbs1.
• *Adjust for dietary needs*: Use vegan butter for a dairy-free option, or soy sauce instead of teriyaki sauce, adding a bit of sugar to balance the flavor1.
• *Add Vegetables*: Sauté onions, mushrooms, and zucchini separately and add them to the dish2.